In a large skillet melt the butter over medium heat. Sautee the onions, stirring frequently, for 5 minutes or until they have softened. Add the garlic, cabbage, 1/2 cup water, and salt and pepper. Cover the skillet, and let the cabbage cook for 10 minutes, checking periodically to make sure that it's not scorching. Remove the lid, and let the cabbage cook for 20 minutes more over medium-low heat, stirring every 5 minutes.

While the cabbage cooks, start the pilaf. In a saucepan, bring the 2 cups water to a boil with the wine. Add the rice, lentils, 1/2 teaspoon salt, and the tarragon. Cover the pan, and turn the heat to low. Cook for 20 to 25 minutes or until the rice and lentils are soft. Stir the braised cabbage into the rice. Add the cherry tomatoes, season with salt and pepper, and stir gently. Serve hot.